The sustainable recipe competition had two categories. Caroline Tattersall wins a cookery lesson with Head Chef, Iwan Williams for her tasty Lemon Chicken Recipe. This recipe used a wide range of vegetables that can be grown at home. “At Tre-Ysgawen we are big fans of using wonderful fresh quality ingredients and you can’t get any better than growing your own vegetables. We have our own Victorian Garden vegetable plot from which we source many of the ingredients for our restaurant,” says Richard Hughes. “We were very impressed with the fresh flavours of Caroline’s recipe and recommend people try it.”

Gemma Jones won the left-overs category of the competition taking away a meal for four in Tre-Ysgawen’s prestigious restaurant. “I was delighted and surprised to hear I had won,” said Gemma. “I always use up leftovers in meals and the vegetarian cottage pie recipe I entered is a personal favourite of mine. I remember my Mum cooking this for me when I was just four or five and it being my favourite then, particularly with Yorkshire pudding as an accompaniment.”

Gemma’s recipe was a hit with all the judges who all commented on how tasty it was. “I think it is the range of vegetables in it that makes it versatile, but also the garlic and the thick vegetable gravy that gives it a rich hearty flavour,” says Gemma.

Gemma is looking forward to dining at the Tre-ysgawen. “I know the restaurant has a great reputation and I’m very excited about eating there with my family,” she said. “It will be a pleasure having Gemma and her family dining with us and we will ensure to make it a special occasion,” promised Richard.

The sustainable food competition saw a wide range of recipes submitted from people across Anglesey who grow their own vegetables and use their leftovers to create tasty meals. “The recipes can be found in the recipe book we have produced called Tasty Mon recipes: home grown and waste free and I would encourage everyone to try them. We often inadvertently waste too much food and the people who sent in these recipes provide inspiration to us all on how to get the most out of our food, one of our most precious resources,” reflects Bob.